Archive for the ‘food vending’ Category

The Cajun Express Smoker by R & V Works is a bbq smoker that has a special enhanced sealed system that allows you to smoke foods at an astronomical rate. Imagine coming home from working an 8 hour day and throwing a rack of ribs into the Cajun Express Smoker. The ribs are done in about an hour. (Pre-heating takes about 10-15 mins.) That is enough time to decompress and relax after work and be ready to sit and enjoy a beautifully smoked meal with your family.

Perfect for limited time periods, like catering, vending and tailgating. Obviously, when catering you want to have all of your food done on time. You don’t want to start smoking food the night before and reheat it. When vending at a Farmer’s Market or festival, time is limited also. This smoker smokes your food in about half the time it would take a traditional smoker to smoke. Who wants to leave a smoker going in the parking lot during the game, because the food wasn’t done yet or the wood is still burning. The Cajun Express is perfect for setting up in the stadium parking lot. Gives you the freedom to use your grill other things while the smoker does it’s thing. The best of both worlds for the tailgating palette. The Cajun Express Smoker runs on propane. So no worries about still burning wood. Just shut off your LP tanks while you eat. The unit is cooled off and ready to pack up before you enter the field for the game!

Most smokers cook meat with very low temperatures and a lot of wood. It makes great food but can take very long periods of time. The Cajun Express Smoker is the fastest smoker in the bayou! Cook baby back ribs in only 35 to 40 minutes, or an entire brisket in two hours. Smoke a 15 lb. turkey in 1 hour. This amazing smoker works off of a patented smoking process that utilizes a pressure/vacuum regulator. This revolutionizes cooking times. There is a rubber seal on the latched door that provides an air tight cooking chamber. The only place for air to escape is through a 1″ pipe at the rear of the smoker. This 1″ pipe actually leads to a tank that you can fill with various liquids, and this creates a liquid pressure regulator. When you light the burner, it heats the air, and heated air expands. This causes pressure. The pressure then builds, eventually overcoming the resistance from the liquid in the tank, causing the liquid to “perk”. The result here is that the meat is compressed by pressure, then the perk causes a momentary vacuum, which uncompresses the meat, essentially, pulling the meat apart. The unit will perk about 20 times per minute. In the end, the meat you are cooking is being processed with pressure. Higher temps. are involved which results in shorter cooking periods. You still get great results of smokey, flavorful, yet moist and tender meat.

The liquid that you use in the tank will add flavor to your meats. If you add apple juice or bourbon, your meats will take on a hint of that flavoring along with the smoke from your wood chips.

We recommend using wood chip instead of chunks. The chunks can produce too strong of flavor. From past experience may I also suggest not using pellets or small wood chip/dust. These items actually ignite and can cause internal fire that may damage your heat seal. For standard cooking of say about 2 hours, you want to fill your wood chip tray about 1/2 full. You can also soak your chips if you like, say in bourbon, apple juice, or even wine.Therefore adding more flavor than just your smoke and liquid from your tank.

The Cajun Express Smoker now comes in 3 convenient sizes. The original that easily fits 4 racks of ribs, 2 trimmed 9 lb. briskets, 3-3lb chickens or 1-15 lb. turkey. There is also a 6 rib smoker and a 9 rib smoker. There is a perfect size for the backyard BBQ aficionado, one for a decent sized tailgate party, and even one for large catering jobs or food vending. Comes with castors for ease of mobility.

If you like smoked foods but don’t have the time for the low and slow process, consider a Cajun Express Smoker!